Farro Salad with Fried Cauliflower and Prosciutto
Recipe from Food & Wine

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).


Farro Salad with Fried Cauliflower and Prosciutto
Kana Okada

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Servings: 8
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Related Categories: Cauliflower, Ham, Salad, Summer Salads, Vegetables
 
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Ingredients
  • 1  pound
    farro, rinsed and drained
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  • 2 
    carrots, halved crosswise
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  • 1 
    small onion, halved
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  • 1 
    celery rib, halved crosswise
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  • 2 
    garlic cloves, crushed
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  • 1 
    bay leaf
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  •  
    Canola oil, for frying
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  • 2 
    large heads of cauliflower, cut into 1-inch florets (2 1/2 pounds each)
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  • 1/2  pound
    prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
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  • 1/2  cup
    extra-virgin olive oil
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  • 5  tablespoons
    fresh lemon juice
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  • 1/4  cup
    chopped flat-leaf parsley
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  • 2  teaspoons
    chopped marjoram
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  •  
    Kosher salt and freshly ground pepper
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Directions
1.
In a large saucepan, combine the farro, carrots, onion, celery, garlic, and bay leaf. Add enough cold water to cover the farro by 1 inch and bring to a simmer over high heat. Reduce the heat to moderate and cook until the farro is tender but chewy, 15 minutes; drain. Spread the farro on a rimmed baking sheet to cool. Discard the carrots, onion, celery, garlic, and bay leaf.
2.
Meanwhile, in a large saucepan, heat 1 inch of canola oil over moderately high heat until a deep-fry thermometer registers 350 degrees. Fry the cauliflower in batches until golden, 5 minutes per batch; drain.
3.
In a bowl, mix the farro, cauliflower, prosciutto, olive oil, lemon juice, and herbs. Season with salt and pepper and serve.
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